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Partial Characterisation of Bacteriocins Produced by Bacillus cereus Isolates from Milk and Milk Products
bacteriocins Bacillus cereus milk
2009/3/19
Thirty one (19.2 %) out of 161 Bacillus cereus isolates from raw milk and milk products were found to produce proteinaceous substances which inhibit the growth of other B. cereus isolates. The detecti...
Effect of Storage Temperatures and Ingredients on Growth of Bacillus cereus in Coffee Creamers
Bacillus cereus storage temperature coffee creamers
2008/3/27
Growth of Bacillus cereus ATCC 33018 was evaluated in half and half (10.5% fat), whipping cream (30% fat), and nondairy creamer (7.5% fat). Samples were inoculated with approximately 10 vegetative cel...
The Effect of Liposome-Encapsulated Bacillus subtilis Neutral Proteinase on Manchego Cheese Ripening
liposome neutral proteinase accelerated ripening Manchego cheese
2008/3/23
Neutral proteinase from Bacillus subtilis was entrapped in dehydrationrehydration liposomes, which were added to pasteurized ewe milk to accelerate Manchego cheese ripening; proteinase level was ,040 ...
Oversecretion of the Neutral Protease from Bacillus subtilis in Lactococcus lactis spp. lactis JF254
neutral protease thermolytic lactococci ripening
2008/3/22
A thermolytic lactococcal strain that oversecretes neutral protease was constructed. Plasmid profiles and proteolytic activities confirmed that this strain acquired pMG36enpr containing the cloned neu...